I had some 2-day pizza dough going, and left it a few too many days, so it started to develop spots of dark mold. That was bad, but I was hungry, so I plucked out the mold and kneaded flour into the dough to finish it off.

Originally, the plan was to make a calzone, but, not knowing how, my calzone was screwed up. You have to make the middle thick and the edges thin, so the filling doesn't bust through, and the edge of the crust, when it's folder over, is even with the thick parts. That seems totally obvious now, but I rolled it the other way and the calzone ended up thin like a won ton in the middle, and thick like breadsticks around the edge. Totally messed up.

So, I cooked it. I didn't want to heat up the oven, so I greased a skillet and fried it. It turned out kind of okay. Not a calzone, but better than a hot pocket. (Filling was broccoli, cheddar, and cream cheese.) It didn't matter, because this was old, mold-spotted dough. It was headed for the trash.

The remaining dough needed to be fully cooked, to kill the mold. It ended up making a decent "pizza". It really wasn't a pizza, but was pretty close. Here's how you do it.

Roll out your dough into a pan-size disk, around 1/2 inch thick. Let it rise a little bit.

Pour a tablespoon or two of oil into the pan, and heat it.

Turn the heat down and plop the dough into the pan. Take a lid and put it on the pan. This will steam the dough and help it rise.

After around 5 to 10 minutes, the dough will be cooked all the way through - the top will be bubbly - and the bottom will start to brown. Remember, this is all done over low heat, so it won't burn.

Flip the crust over to cook the other side. Add toppings.

(I topped my pizza some cheddar cheese, to prevent water from leaking into the crisp top, the remaining broccoli, and a few chunks of cream cheese. Cream cheese is a substitute for wet mozzarella balls.)

Cook, covered with a lid, for another 5 minutes or so, until the bottom is browned and the toppings are melted.

(Much to my surprise, the crust was really good. It was airy and chewy, but not hard. The bottom and was crisp, and the inside of the crust was moist.)

I used a cast iron skillet, and that may have helped.

One of the characteristics of thin pizzas that I like is, under the cheese and sauce, a layer of dough gets boiled by the sauce and becomes like the skin on a ravioli or won-ton dumpling. Underneath that, there is a thin layer of bread, and underneath that is the hard bottom crust that's like a hard cracker.